Joanne Weir's Pizza Dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70º to 75ºF. Let it rise for 2 hours or until it has doubled in size.
Number of Servings: 4
Recipe submitted by SparkPeople user CHIKAPATEL.
1/4 cup plus 2 tablespoons lukewarm water (110ºF)2 teaspoons active dry yeast2 cups all-purpose flour1/2 cup lukewarm water (110ºF)1/2 teaspoon saltMakes 2 10 to 11-inch pizzas
To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70º to 75ºF. Let it rise for 2 hours or until it has doubled in size.
Number of Servings: 4
Recipe submitted by SparkPeople user CHIKAPATEL.
Nutritional Info Amount Per Serving
- Calories: 283.8
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 9.1 g
- Protein: 10.0 g
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